There’s something about the Chicken Parm Hero that just says “Brooklyn.” It’s a sandwich that bridges old-world Italy and the heart of an American deli counter — crispy chicken cutlets smothered in bubbling mozzarella and tangy tomato sauce, tucked into a fresh-baked Italian roll. In our home, this isn’t just a sandwich; it’s a tradition.
We start with tender chicken breast, pounded thin and breaded in imported Italian breadcrumbs seasoned with a touch of garlic, parsley, and Romano. Fried golden in imported olive oil, the chicken gets that irresistible crunch that stands up perfectly to a delicious and simple sauce. The sauce itself is all about purity — San Marzano tomatoes, simmered with fresh basil and garlic until it reaches that perfect consistency.
Once assembled, the sandwich becomes art. Layers of mozzarella di bufala and a sprinkle of Parmigiano-Reggiano make this sandwich sing. Toast the hero until the cheese melts just enough to blanket the cutlet in creamy goodness. The scent of basil and tomato fills the deli, and that first bite — crisp, juicy, cheesy, tangy — is pure Brooklyn heaven.
While you can come into Frank & Sal’s for a freshly-made Chicken Parm any day, sometimes, it’s good to have a classic at home. Below is a recipe to make this classic sandwich at home. All of the ingredients can be found here in our store.
Prep time: 5-10 minutes
Cook time: 30-35 minutes
Ingredients:
- 2 chicken cutlets
- 3 eggs
- 1 cup of flour
- 1 cup Italian breadcrumbs
- 1 cup San Marzano tomato sauce
- 2 slices imported mozzarella di bufala
- 1 tbsp grated Parmigiano-Reggiano
- Fresh basil leaves
- 2 cloves of garlic (add more if you’d like)
- Olive oil (for shallow frying)
- Fresh-baked Italian hero roll
Directions:
- In a pot, cook the San Marzano sauce and garlic on low heat, letting it simmer as you prepare the chicken cutlets
- Pound out chicken cutlets until flattened.
- Dip cutlets in beaten eggs, followed by flour. Then, roll in breadcrumbs.
- Add a 1/4 inch layer of olive oil to the pan on the stove and heat to 350 degrees.
- Fry the chicken cutlets until golden, then flip to cook both sides
- Place the fried cutlets onto a wire rack or paper towel-lined plate to cool
- Add fresh basil leaves to the sauce.
- Cut the Hero roll open. Lay your bread on an oven-safe tray. Lay your chicken cutlets onto the bread. Set your oven to broil.
- Top the cutlets with San Marzano sauce, mozzarella, and Parmigiano.
- Broil in the oven until the cheese bubbles and the bread toasts.
- Add additional fresh basil leaves and more Parmigiano-Reggiano before closing the sandwich.